Rapporti di interazione tra microrganismi di interesse tecnologico isolati da soppressata molisana

The aim of the work was to study technological properties of lactic acid bacteria, micrococci and staphylococci, previously isolated from Soppressata Molísana, which is a fermented sausage from Southern Italy. In particular, some parameters, such as the capability to grow at process temperatures, in different NaCI and nitrate concentrations, and the proteolitic activity, were evaluated. Moreover, interactions between different microorganisms and the influence of these interactions on the proteolitic activity was investigated in vitro. Results highlight that a large percentage of assayed strains has useful technological characters. Moreover same strains of Staphylococcus xylosus and Lactobacillus sakei were able to stimulate or inhibit Kocuria uarians. The interactions between strains may influence both the growth of the co-cultured strains and proteolitic actvity.